Ingredients
For the corn muffins
- 1 box Jiffy cornbread
- 1 large egg
- 1/2 cup of non-fat Greek yogurt
- 1 lb strawberries
- 2 oz orange juice*
- 2 Tbsp sugar
- 2 Tbsp chia seeds
Directions
- Pre-heat oven to 400F. Line a muffin pan with 9 silicone muffin liners.
- In a bowl, mix the box of Jiffy mix, egg, and Greek yogurt until combined.
- The batter will thick and slightly lumpy.
- Fill muffin liners approximately 1/2 – 3/4 full.
- Bake 15 – 20 minutes or until golden brown.
- Remove stems and quarter strawberries.
- Place the quartered strawberries, orange juice, and sugar in a pot over medium heat.
- Stir occasionally until strawberries begin to break down and the mixture thickens.
- Once the compote has thickened, turn off the heat and stir in the chia seeds.
- Allow to cool and serve once the chia seeds plump up!
*I used low sugar orange juice. Well, at that point, it’s probably called “orange drink”, but the label assured me it was at least 40% orange juice.
Macros!
Calories: 163
Carbs: 26
Fat: 5
Protein: 4
Fiber: 2
Serves 9